In recent years New Zealand's earliest Pinot Noir vines have come of age, and are now producing some first-class wines. Marlborough Pinot Noirs are lighter and fruitier than those from Otago and Martinborough. What makes New Zealand Pinot Noir unique from the other Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.
Esk Valley, Marlborough Pinot Noir, 2013 at £14.45
Medium ruby-purple in color, the 2013 Pinot Noir shows a good intensity of crushed cranberry and red cherry aromas with underlying damp soil and dried thyme notes. Medium-bodied with plenty of juicy red berry flavors to fill the palate plus a solid backbone of finely grained tannins and lively acidity, finishing long and earthy.
The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of salmon; or equally with pork, veal, lamb or venison.
Today we suggest you to try with a truly tantalizing appetizer idea.
PARMA HAM, GOAT CHEESE AND FIGS CROSTINI
INGIDIENTS :
1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 ounces goat cheese, plain, at room temperature
6 tablespoons fig jam or fresh figs
3 slices prosciutto, each cut in half
6 fresh basil leaves
METHOD :
Preheat oven to 190 C.
Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.
Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam or place your fresh sliced figs on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.
Enjoy it !!